Thick and chunky chili is the heartiest kind, and Slow-Cooked Chili proves it. You’ll feel like a pioneer when you enjoy this recipe for dinner or lunch.

Serves: 5

Cooking Time: 5 hr

Ingredients:

• 2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
• 2 (15-1/2-ounce) cans black beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (15-ounce) can tomato sauce
• 1 medium-sized onion, chopped
• 2 teaspoons chili powder
• 1 teaspoon salt
• 2 teaspoons ground cumin
• ¹/2 teaspoon black pepper
• 1 cup thick and chunky salsa

Instructions

1. In a 4-1/2- to 5-1/2-quart slow cooker, combine all the ingredients except the salsa; mix well. Cover and cook on high setting for 5 to 5-1/2 hours, or on low setting for 8 to 9 hours, until the beef is tender.
2. Just before serving, stir in the salsa; cook for 2 to 3 minutes, until heated through.

Serving Suggestions

• Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream.